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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Rambi who wrote (62344)	3/26/2002 8:06:03 PM
From: Crocodile	Read Replies (1) \| Respond to of 71178

I make quite a few different Indian dishes as we're vegetarians and we also like very hot foods. The 3 favourite things which I make are: Turmeric rice and lentils -- you start off by cooking chopped onions and garlic cloves in ghee, then add turmeric... then uncooked basmati rice and some partially cooked large brown lentils. Stir that around until everything is well blended...then add water and salt and let it cook until done. Then you mix chopped green onions in just before serving. Curried Cauliflower with peas and spinach -- Steam the cauliflower pieces in a bit of water then toss in frozen or fresh peas and spinach leaves on top. In another pot... such as the wok, you heat up ghee and cook a chopped onion and curry with it...then add the cooked vegetables... After everything is coated with the curry mixture, you add in about a cup of plain yogurt. Vegetable Curry -- this one has all kinds of things in it. I start by frying some tofu cubes in sunflower oil, then draining those on paper towels.. Then I cook onions and garlic in the same oil then add curry paste (I like the Pataks brand), then add cubed eggplant, pieces of red bell peppers, slices of zucchini, and chopped fresh plum tomatoes. I let that cook on low for awhile, then add parboiled small red potatoes (halved), a can of black beans (drained and washed), a can of chick peas and a can of romano beans. If I happen to have the time, I sometimes cook these from dried beans, but if not, I just use canned ones. I let this cook a bit more and then add the tofu cubes and cook a little longer to let them absorb the flavours. If you like things a little hotter (which we do), you can add chile pepper seeds to the onions at the start. I grow Paper Dragon chile peppers in my garden and dry them on strings to use in winter, so that's what usually ends up in this curry. I do some other dishes besides these. There's a nice book by Vasantha Prasad called "Indian Vegetarian Cooking from an American Kitchen". I tend to improvise constantly when cooking so I more or less just read recipe books to get ideas, and then wing it from there. There are a number of good Indian restaurants near where we live, so I often try out some things there and then replicate them as best I can later. We also eat in Chinatown very often and I'm pretty into the Chinese kitchen too as it is another cuisine that lends itself well to vegetarian cooking.